[Rosco]

tequila vs. mezcal

Mezcal (or Mescal) is a Mexican spirit distilled from the agave plant. The agave is a succulent plant belonging to the amaryllis (or Lily) family. Making mezcal is a time honored traditional process using a few of the 136 varieties of agave that grow in Mexico such as the uncultivated, wild Tobalá (A. potatorum zuccarini) or the more common Espadin (Angustifolia haw) or "Dob Yee" in the local Zapotec language. The fact that there are no fertilizers or pesticides applied to the plants means that the crop is considered to be organic.

Tequila on the other hand is distilled from a distinct variety of agave, the Agave Tequilana weber azul (or Blue Agave), and produced in a region of central Mexico. Whereas mezcal producers still use the same traditional method of roasting agave in small underground wood-fired pits, most tequila is steam-cooked in large stainless-steel vats. Additionally, most mezcal is distilled in small batches using copper stills, whereas commercial brands of tequila are processed in factories with industrial-sized fermentation and distillation systems.
Mezcal and Tequila alike are protected as an "Appellation of Origin" similar to special European products of origin such as wine and cheese, known as "Appellation d'Origine Contrôlée" in France, where the World Intellectual Property Organization (WIPO) certify that the production process is carried out following certain rules and only using ingredients from those very specific places. Additionally, the Official Mexican Standard (Norma Oficial Mexicana) acts as a form of support in the process of certification, verification and monitoring of both tequila and mezcal.


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DEL MAGUEY "TABALA" 750ml [108251] REGULAR $119.99
Whenever one mentions Tobalá in a smaller village, the peoples eyes light up and a broad smile covers their face. They say their Ancestors, in times before the maguey began to be cultivated by man in lower altitude fields, always made their mezcal from this wild plant. Del Maguey's Tobala has a sweet, fruity nose, with a mango and cinnamon taste and long, extra smooth finish. The pueblo elevation is around 8,200 feet, with a mountainous, tropical microclimate. Traditionally the high mountain village's government "Municipios" permit their producers to cut Tobalá one month per year. The month before the village's patron saint's fiesta! They normally produce about 400 liters a year, which is almost totally consumed during the fiesta week.






DEL MAGUEY "CHICHICAPA" 750ml [108230] REGULAR $69.99
Chichicapa has a relatively light nose, yet is deep and sweet on the tongue with a very complex character. It has a long finish, with a distinct smokiness and hint of mint at the end. Chichicapa is two hours south of Oaxaca and an additional two hours to the west on a dirt road. The pueblo elevation is about 7,000 feet. Chichicapa is separated from the valley of Oaxaca by a mountain range. The valley is broad, about thirty miles deep and ten miles wide. The climate is desert and tropical, with banana trees, guava, mangoes and other exotic fruits. Faustino Garcia Vasquez is the maker of Chichicapa. He is a humble and talented craftsmen with great respect for the ancient processes.




DEL MAGUEY "MINERO" 750ml [108240] REGULAR $69.99 > One hour beyond the village of Chichicapa and through a mountain pass, one arrives at Santa Catarina Minas. This pueblo has an arid semi-tropical microclimate and great water. Del Maguey's "Palenqueros" (producers) of Minero, Florencio Carlos Sarmiento and his sons Florencio Carlos Vasquez and Luis Carlos Vasquez, are true craftsmen. Their "Palenque" (site of production) is the most well organized they have seen. They even have a cistern to cool and recycle the water used in the condensation process. The most unique facet of this pueblo, that gives the fruitiness to Minero is that the still is made of clay with bamboo tubing, rather than the usual copper stills and tubing. Minero has a nose full of flower essence, vanilla and figs. With a burnt honey flavor and a bit of lemon, Minero is deep and warm, sweet all the way to the finish. Minero has a special fruity and smooth taste.




LOS DANZANTES REPOSADO 750ml [166231] REGULAR $63.99 > Los Danzantes mezcal is made in old double-distillation pot stills, from the agave Espadin. Small-village mezcaleros still transport the piñas, the trimmed hearts of the slow-growing agave plant, on burros. The piñas are slow-roasted in a stone fire-pit, converting carbohydrates to fructose. After roasting, the agaves are crushed in a stone mill. At this point, a tequila producer would separate the liquids, discarding the deeply flavored agave pulp. Mezcal fermentation and distillation include all the agave fibers and meat, yielding a product with a more robust flavor. Distillation is two passes through small pot stills. Espadin, the genetic mother of tequila’s agave Weber, is the agave of choise. Distillates from the Espadin are full-flavored and sweet. The Danzantes roasting pit is fired with mesquite, creating deep smoky richness. The French oak used for the reposado lends a lovely softness as it is aged in this oak for at least six months.---EXTREMELY LIMITED IN QUANITY



MILAGRO SELECT REPOSADO 750ml [164223] REGULAR $60.99 SALE $53.99
Each agave plant chosen for Milagro's Select Barrrel Reserve is hand picked in the highlands of Jalisco, Mexico at the peak of ripeness under the personal supervision of Milagro's Tequila Master. The agaves are cooked and then distilled, not once but three times. Time in the oak casks mellows and refines the tequila and gives the Tequila Master the richness of flavors he needs to blend these single barrel batches into one of the world's finest tequilas.


sent to me by hi-times wines